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FDSR 3293 - Intermediate Baking

Credits: 
3
Level: 
Lower
Description: 

This course will teach students the proper procedures and mixing methods used in retail bakeries with an emphasis on the intricate techniques used to produce quality baked goods. The course will cover the specifics of yeast doughs, pastries, fillings, gateaux, meringues, and icings.

Course Sections: 
FDSR - Food Services and Culinary Arts
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